Prep Time:

1 hr.

Cook Time:

—

Serves:

—

Tuscans hate to waste a scrap of bread. Panzanella, a bread salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread into a delicious meal. For best results, use chewy, coarse-textured bread.

Preparation

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 tablespoons vinegar, season with salt and pepper and toss well.

Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.